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This Hearty Vegan Lentil Soup is loaded with heart-healthy ingredients that are easy to find during the winter season. It takes only 45 minutes to make and tastes even better the next day.
¼ cup water or 2 tablespoons olive oil
1 medium onion, diced
2 – 3 carrots (about 1 cup), diced
2 celery ribs, diced
3 cloves garlic, minced
1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen)
1 can (14oz) diced tomatoes with juices, or 2 – 3 Roma tomatoes diced
1 lb. baby potatoes, diced
1 ½ cups dried brown or green lentils
1 ½ teaspoons paprika
½ teaspoon cumin
½ teaspoon curry
6 cups water or low-sodium broth
2 handfuls of baby spinach or kale
juice of 2 small lemons
½ cup parsley, chopped
mineral salt & pepper, to taste
Heat water/olive oil over medium heat in a large dutch oven or pot. Add carrots, celery, onions, and garlic, saute for 5 minutes.
Add the green beans, tomatoes, potatoes, lentils, paprika, curry, cumin, and liquids, give a good stir, and bring to a boil; turn heat to low, cover, and simmer for 30 – 35 minutes, stirring occasionally.
Add the greens five minutes before the soup is done. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More